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Mexi Mac Casserole Recipe

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This recipe for Mexi Mac Casserole, by , is from The Snyder/Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Snyder Wooton
Added: Wednesday, October 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 7 oz. pkg. Elbow macaroni (2 cups uncooked)
1 15 oz. can Hormels no bean chili
1/4 cup tomato juice
1 4 oz. can diced green chillies
1/4 cup sliced green onions
1 1/2 cup shredded cheddar cheese
2 cups tortilla chips
1/2 cup sour cream
1 medium tomato, diced
1 tbsp. chopped cilantro

Directions:
Directions:
Make macaroni according to pkg. directions. Drain and set aside. In medium pan, heat chili sauce, tomato juice, chillies, & green. onions. Combine with macaroni. Crush 1 cup of tortilla chips and spread on the bottom of a 3 qt. casserole dish. Spoon mixture on top of the crushed chips then top with remaining tortilla chips and cheese. Bake at 350 for 30 minutes. Garnish top with sour cream, tomatoes and cilantro.

Number Of Servings:
Number Of Servings:
6-8 Servings

 

 

 

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